BEEF & VEGETABLE CASSEROLE

Serves 4
2 hours
293 kcal per serving

Ingredients

• Olive oil
• 1 onion, diced
• 1 carrot, diced
• 1 leek, diced
• 2 celery sticks, diced
• 2 garlic cloves, crushed
• 75 g mushrooms, sliced
• 500 g braising steaks, cubed
• 2 tbsp plain flour
• 3 sprigs of thyme
• 750 ml beef stock
• 2 tbsp tomato purée
• A dash of Worcestershire sauce

Method

1. Heat 1 tbsp olive oil in a large pan, then add the onion, carrot, leek, celery and garlic and cook gently for 5-10 minutes until the vegetables are soft and not brown.
2. Add the mushrooms and cook everything for a further 5 minutes, then remove from the pan.
3. Heat a little more olive oil in the pan, add the beef (in batches if necessary) and brown all over.
4. Stir the flour in well.
5. Return the vegetables to the pan and add the thyme, stock, purée and Worcestershire sauce.
6. Season to your liking and mix well.
7. Bring to a gentle simmer and cook covered for 1,5 hours until tender, stirring occasionally.
8. Serve with mashed potatoes, rice or pasta.

NB!
This dish tastes even better if made the day before!